Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and way more delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

Enjoy!

Roxy & Ben

Print Recipe
Almond Milk
Almond Milk
Servings
900 ml
Ingredients
  • 1 cup raw almonds
  • 2 cups water
  • 1/2 tsp vanilla extract
Servings
900 ml
Ingredients
  • 1 cup raw almonds
  • 2 cups water
  • 1/2 tsp vanilla extract
Almond Milk
Instructions
  1. Soak almonds in water overnight.
  2. Drain and rinse almonds until water comes out clean.
  3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
  4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
  5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
  7. Store in the fridge and use within 4-5 days. Shake well before use.
Print Recipe
Coconut Milk
Coconut Milk
Servings
650 ml
Ingredients
  • 1 cup shredded coconut (desiccated)
  • 3 cups water
  • 1 tsp vanilla extract
Servings
650 ml
Ingredients
  • 1 cup shredded coconut (desiccated)
  • 3 cups water
  • 1 tsp vanilla extract
Coconut Milk
Instructions
  1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
  2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
  3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
  5. Store in the fridge and use within 4-5 days. Shake well before use.

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

#SoVegan